CN111466786A - Convection type food cooking method - Google Patents
Convection type food cooking method Download PDFInfo
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- CN111466786A CN111466786A CN202010301634.6A CN202010301634A CN111466786A CN 111466786 A CN111466786 A CN 111466786A CN 202010301634 A CN202010301634 A CN 202010301634A CN 111466786 A CN111466786 A CN 111466786A
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- food
- steamer
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J27/05—Tier steam-cookers, i.e. with steam-tight joints between cooking-vessels stacked while in use
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
- A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/20—Perforated bases or perforated containers to be placed inside a cooking utensil ; Draining baskets, inserts with separation wall
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cookers (AREA)
- Commercial Cooking Devices (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a convection type food cooking method. According to the invention, the plurality of closed food steamers are arranged, and each food steamer is provided with the corresponding steam hole, namely each food steamer forms an independent heating space, so that the phenomenon of tainting of flavor of food in the steaming process can be effectively prevented, the taste of the food can be ensured to the greatest extent, and the original flavor of the food can be ensured.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a convection type food cooking method.
Background
In the field of food processing, food processing methods are various, including cooking, frying, baking and the like, and different food materials can present different flavors through different processing.
When food needs to be cooked, most of the traditional methods place food to be cooked in a traditional multilayer steamer, because the heating principle of most of the traditional steamers is that steam which is heated out through the bottommost layer moves upwards layer by layer, food in the multilayer steamer is heated, but in the process, the food which is positioned at the bottommost layer is always heated firstly, the situation of excessive cooking is easy to occur, the food at the topmost layer can be completely heated in a longer time, and along with the movement of the steam from bottom to top, the food in different steamers is easy to be tainted, and the taste of the food is greatly influenced.
To this end, we propose a method of cooking a convection-type food to solve the above-mentioned problems.
Disclosure of Invention
The invention aims to solve the problem that most of traditional food cooking methods are easy to cause taint of taste, and provides a convection type food cooking method capable of effectively preventing taint of taste.
In order to achieve the purpose, the invention adopts the following technical scheme: a convection type food cooking method comprises the following specific steps:
S1, placing food: placing the food to be cooked on a placing mesh plate in a steamer;
S2, adding water: adding water into the pot body to enable the water surface height to be lower than the height of the fixed screen plate;
S3, heating and cooking: the food steamer is placed in the pot body, the water body is heated, and the generated steam can respectively enter different food steamers through the steam pipelines, so that the food in the food steamers can be steamed;
S4, pressure relief: along with the continuous generation of steam, when the steam pressure in the whole boiler body is overlarge, the pressure release valve can be automatically opened, and the steam is discharged through the guide pipe;
S5, cooling and cleaning: after the steaming and boiling are finished and the temperature is reduced, the food steamer is taken out of the pot body, and the redundant water in the pot body is cleaned.
The food steaming process also relates to a multilayer steamer, the multilayer steamer comprises a steamer body, the upper end of the steamer body is provided with a steamer cover, and a horizontally arranged fixing screen plate is fixedly arranged in the steamer body;
Be equipped with the steam conduit of many vertical settings and fixed otter board lower extreme space intercommunication in the lateral wall of the pot body, every steam conduit all installs the food steamer through a plurality of communicating mechanism, communicating mechanism includes steam hole, the baffle of vertical setting, the pressing plate and the sliding tray of level setting, install pressure mechanism in the pot body.
In the above convection type food steaming and boiling method, one end of the steam hole is communicated with the steam pipeline, the other end of the steam hole is communicated with the inner space of the pot body, the baffle plate is arranged in the steam hole, the lower end of the baffle plate extends to the inner side wall of the pot body at the lower end of the steam hole, the pressing plate is fixedly connected to the lower end of the baffle plate, the other end of the pressing plate extends to the inner part of the pot body, the sliding groove is arranged on the inner side wall of the pot body and matched with the pressing plate, and the spring is fixedly connected between the lower bottom surface of the sliding groove and the.
In the convection type food cooking method, through holes matched with the steam holes are formed in the peripheral side wall of the food steamer, the peripheral side wall of the lower end of the food steamer is inwards sunken to form a fixing ring, and a placing screen plate is installed in the food steamer.
In the above convection type food steaming method, the pressure relief mechanism comprises a pressure relief valve arranged outside the pot body, and the pressure relief valve is communicated with the inner space of the pot body through a plurality of conduits.
In the convection type food cooking method, the placing screen plate is connected with the inner side wall of the steamer in a sliding manner, and the lower side wall of the placing screen plate is fixedly connected with a plurality of floating plates through a plurality of connecting rods.
Compared with the prior art, the convection type food cooking method has the advantages that:
1. According to the invention, the plurality of closed food steamers are arranged, and each food steamer is provided with the corresponding steam hole, namely each food steamer forms an independent heating space, so that the phenomenon of tainting of odor of food in the steaming process can be effectively prevented, and the original taste and flavor of the food can be ensured.
2. According to the steam box, each steam box is correspondingly provided with the plurality of steam holes, when the steam enters the steam box through the plurality of steam holes at the same time, the plurality of strands of steam can form convection, so that the contact time of the steam and food can be prolonged, and a more efficient heating effect is achieved.
3. According to the invention, the plurality of communication mechanisms are arranged, so that when the food steamer is placed in the pot body, the communication mechanisms can open the steam holes under the action of gravity of the food steamer, so that steam can enter the corresponding food steamer, and when the food steamer is not placed in the pot body, the corresponding communication mechanisms can be closed, so that the steam can be effectively utilized.
4. According to the invention, the pressure discharge mechanism is arranged, so that the internal pressure of the whole pot body is increased continuously along with the continuous accumulation of the steam quantity in the pot body, the pressure release valve is opened at the moment, the pressure is discharged through the guide pipe, and the dangerous accidents such as explosion and the like caused by the overlarge internal pressure of the pot body can be effectively avoided.
5. According to the invention, the floating plate is arranged, when steam is liquefied into water in the steamer, the steam is gathered at the bottom of the steamer, and when the liquefied water is gradually increased, the floating plate can drive the whole placing screen plate to float on the water surface, so that the food placed on the placing screen plate can be effectively prevented from being soaked by the liquefied water to influence the taste of the food.
Drawings
FIG. 1 is a schematic structural diagram of an embodiment 1 of a convection-type food cooking method provided by the present invention;
FIG. 2 is an enlarged schematic view of the structure at A in FIG. 1;
Fig. 3 is a schematic structural diagram of embodiment 2 of a convection-type food cooking method provided by the invention.
In the figure, 1 a pan body; 11, a pot cover; 12 fixing the net plate; 13 a steam pipeline; 2, steaming a food basket; 21 a through hole; 22 a fixing ring; 23 placing a screen plate; 31 steam vents; 32 baffles; 33 pressing plate; 34 a sliding groove; 35 a spring; 41 a pressure relief valve; 42 a catheter; 51 connecting rods; 52 float the plate.
Detailed Description
The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
Example 1
As shown in fig. 1-2, a convection type food cooking method, which comprises the following steps:
S1, placing food: placing the food to be cooked on a placing mesh plate 23 in the steamer 2;
S2, adding water: adding water into the pot body 1 to enable the water surface height to be lower than the height of the fixed screen plate 12;
S3, heating and cooking: the food steamer 2 is placed in the pot body 1, the water body is heated, and the generated steam can respectively enter different food steamers 2 through the steam pipeline 13, so that the food in the food steamer 2 is steamed;
S4, pressure relief: along with the continuous generation of steam, when the steam pressure in the whole pot body 1 is overlarge, the pressure release valve 41 can be automatically opened, and the steam is discharged through the guide pipe 42;
S5, cooling and cleaning: after the cooking is finished and the temperature is reduced, the food steamer 2 is taken out of the pot body 1, and the redundant water in the pot body 1 is cleaned.
The food steaming process also relates to a multilayer steamer, which comprises a steamer body 1, wherein the upper end of the steamer body 1 is provided with a steamer cover 11, a horizontally arranged fixed screen plate 12 is fixedly arranged in the steamer body 1, and water with the water level not higher than the height of the fixed screen plate 12 is filled in the steamer body 1;
Be equipped with the steam conduit 13 of the lower extreme space intercommunication of many vertical settings and fixed otter board 12 in the lateral wall of the pot body 1, every steam conduit 13 all installs food steamer 2 through a plurality of communicating mechanism, it is worth mentioning, be equipped with on the week lateral wall of food steamer 2 with steam hole 31 assorted through-hole 21, the week lateral wall that food steamer 2 is located the lower extreme inwards caves in and forms solid fixed ring 22, install in the food steamer 2 and place otter board 23, food is put when using on placing otter board 23.
The communicating mechanism comprises a steam hole 31, a vertically arranged baffle 32, a horizontally arranged pressing plate 33 and a sliding groove 34, and it should be noted that one end of the steam hole 31 is communicated with the steam pipeline 13, the other end of the steam hole 31 is communicated with the inner space of the pot body 1, the baffle 32 is arranged in the steam hole 31, and the lower end of the baffle extends to the inner side wall of the pot body 1 at the lower end of the steam hole 31.
The pressing plate 33 is fixedly connected to the lower end of the baffle plate 32, the other end of the pressing plate extends into the pot body 1 (as shown in fig. 2), the sliding groove 34 is formed in the inner side wall of the pot body 1 and matched with the pressing plate 33, the spring 35 is fixedly connected between the lower bottom surface of the sliding groove 34 and the pressing plate 33, and the pressing plate 33 is matched with the fixing ring 22 at the lower end of the steamer 2.
Install pressure relief mechanism in the pot body 1, it is concrete, pressure relief mechanism is including setting up the relief valve 41 in the pot body 1 outside, and relief valve 41 communicates through many pipes 42 and the inner space of the pot body 1, and pressure relief mechanism can effectively avoid the pot body 1 internal pressure too big and take place the emergence of dangerous accidents such as blasting.
The working principle of the embodiment is as follows:
When the food steamer is used, food to be cooked is placed on the placing screen plate 23 in the food steamer 2, the whole food steamer 2 is placed in the pot body 1, when the food steamer 2 is placed in the pot body 1, the fixing ring 22 at the lower end of the food steamer 2 is clamped on the pressing plate 33, and the pressing plate 33 can overcome the elastic force of the spring 35 to move downwards under the gravity action of the food steamer 2, so that the baffle plate 32 is driven to move downwards to open the steam holes 31.
The steam generated by heating the water below the fixed mesh plate 12 enters the inner part of the food steamer 2 through the steam pipeline 13 and the plurality of steam holes 31, and a plurality of strands of steam can form convection, so that the contact time of the steam and food can be prolonged.
Along with the continuous accumulation of the inside steam volume of the pot body 1, the internal pressure of the whole pot body 1 can be continuously increased, the pressure release valve 41 can be opened at the moment, the pressure can be discharged through the guide pipe 42, and the occurrence of dangerous accidents such as explosion caused by the overlarge internal pressure of the pot body 1 can be effectively avoided.
Example 2
As shown in fig. 3, the present embodiment is different from embodiment 1 in that: the placing net plate 23 is connected with the inner side wall of the steamer 2 in a sliding way, and the lower side wall of the placing net plate 23 is fixedly connected with a plurality of floating plates 52 through a plurality of connecting rods 51.
In this embodiment, when steam is conducted in the food steamer 2, can liquefy exothermic, the liquefaction and become water and can gather in the bottom of food steamer 2, when the water of liquefaction is progressively increased, the kickboard 52 can drive whole placing the otter board 23 and float on the surface of water, can effectively avoid placing the food on the otter board 23 and be soaked by the liquefied water.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. A method of cooking a convection-type food, comprising: the specific cooking method is as follows:
S1, placing food: placing the food to be cooked on a placing mesh plate (23) in the steamer (2);
S2, adding water: adding water into the pot body (1) to enable the water surface height to be lower than the height of the fixed screen plate (12);
S3, heating and cooking: the food steamer (2) is placed in the pot body (1), the water body is heated, and the generated steam can enter different food steamers (2) through the steam pipeline (13) respectively, so that the food in the food steamer (2) is steamed;
S4, pressure relief: along with the continuous generation of steam, when the steam pressure in the whole pot body (1) is overlarge, the pressure release valve (41) can be automatically opened, and the steam is discharged through the guide pipe (42);
S5, cooling and cleaning: after the cooking is finished and the temperature is reduced, taking the food steamer (2) out of the pot body (1), and cleaning the excess water in the pot body (1);
The food steaming process also relates to a multilayer steamer, the multilayer steamer comprises a steamer body (1), the upper end of the steamer body (1) is provided with a steamer cover (11), and a horizontally arranged fixed screen plate (12) is fixedly arranged in the steamer body (1);
Be equipped with steam conduit (13) that many vertical settings and fixed otter board (12) lower extreme space communicate in the lateral wall of the pot body (1), every steam conduit (13) all install food steamer (2) through a plurality of communicating mechanism, communicating mechanism includes steam hole (31), baffle (32) of vertical setting, the press platen (33) and sliding tray (34) of level setting, install row in the pot body (1) and press the mechanism.
2. A convection type food cooking method as claimed in claim 1, wherein one end of the steam hole (31) is communicated with the steam pipe (13), the other end of the steam hole (31) is communicated with the inner space of the pot body (1), the baffle plate (32) is arranged in the steam hole (31) and the lower end thereof extends to the side wall of the pot body (1) at the lower end of the steam hole (31), the pressing plate (33) is fixedly connected to the lower end of the baffle plate (32) and the other end thereof extends to the inner part of the pot body (1), the sliding groove (34) is arranged on the inner side wall of the pot body (1) and matched with the pressing plate (33), and the spring (35) is fixedly connected between the lower bottom surface of the sliding groove (34) and the pressing plate (33).
3. A convection-type food cooking method as claimed in claim 1, wherein the peripheral side wall of the food steamer (2) is provided with through holes (21) matched with the steam holes (31), the peripheral side wall of the lower end of the food steamer (2) is inwards sunken to form a fixing ring (22), and a placing screen plate (23) is installed in the food steamer (2).
4. A convective food cooking process according to claim 1, characterized in that the pressure relief mechanism comprises a pressure relief valve (41) arranged outside the pan body (1), the pressure relief valve (41) communicating with the inner space of the pan body (1) through a plurality of ducts (42).
5. A convection-type food cooking process as claimed in claim 4, wherein the placing screen (23) is slidably connected with the inner side wall of the steamer (2), and the lower side wall of the placing screen (23) is fixedly connected with a plurality of floating plates (52) through a plurality of connecting rods (51).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010301634.6A CN111466786B (en) | 2020-04-16 | 2020-04-16 | Convection type food cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010301634.6A CN111466786B (en) | 2020-04-16 | 2020-04-16 | Convection type food cooking method |
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| Publication Number | Publication Date |
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| CN111466786A true CN111466786A (en) | 2020-07-31 |
| CN111466786B CN111466786B (en) | 2021-12-10 |
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| CN202010301634.6A Expired - Fee Related CN111466786B (en) | 2020-04-16 | 2020-04-16 | Convection type food cooking method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112342841A (en) * | 2020-10-30 | 2021-02-09 | 四川凤生纸业科技股份有限公司 | Green ball treatment process and system |
| CN112335815A (en) * | 2020-11-06 | 2021-02-09 | 常德市同创包装有限公司 | Steam device and equipment for food processing |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112342841A (en) * | 2020-10-30 | 2021-02-09 | 四川凤生纸业科技股份有限公司 | Green ball treatment process and system |
| CN112342841B (en) * | 2020-10-30 | 2022-11-18 | 四川凤生纸业科技股份有限公司 | Green ball treatment process and system |
| CN112335815A (en) * | 2020-11-06 | 2021-02-09 | 常德市同创包装有限公司 | Steam device and equipment for food processing |
| CN112335815B (en) * | 2020-11-06 | 2022-06-03 | 肇庆市一鼎皇食品有限公司 | Steam device and equipment for food processing |
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| Publication number | Publication date |
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| CN111466786B (en) | 2021-12-10 |
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